Chickpea Pasta Salad - cooking recipe

Ingredients

4 ounces uncooked spinach rotini pasta or 4 ounces fusilli
1 (15 ounce) can chickpeas, rinsed, and drained
1/3 cup finely chopped carrot, to taste
1/3 cup chopped celery
1/2 cup chopped red bell pepper
2 green onions with tops, sliced
3 tablespoons balsamic vinegar
1/4 cup mayonnaise, to taste (Hellman's is best)
2 -4 teaspoons prepared whole grain mustard
salt or seasoning salt, to taste
black pepper
1/4 teaspoon dried Italian seasoning

Preparation

Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
Cover, and refrigerate for 2 hours to blend flavors.